Long weekends are the perfect time to host a brunch. I started off with a trip to Evergreen Brick Works Farmers’ Market which provided inspiration to go home and start cooking.
For example: I bought a package of this…which I had never seen before and found out that it was totally edible and a member of the legume family!
Here’s what I managed to make in slightly over 2 hours:
1. Chopped Egg: Not only did I add a little cream cheese, but I added a touch of Kozlik’s Horseradish mustard to it. Plus..I decorated the plate with the above mentioned flowers.
2. Chopped Tuna. Here’s my little secret…add a touch of cream cheese when you mix up the tuna and the mayo together.
3. Salad: I bought a package of organic salad mix with edible flowers and threw it in the bowl with some more cut up romaine. How pretty is this?
4. Beet Borsht shooters: These shooters certainly were a conversation starter when guests arrived.
5. Asparagus Tart: SO. EASY. TO. MAKE. Click here for the recipe.
6. Blueberry Cobbler; Um…my guests really liked it. Can you tell? Click here for the recipe.
7. Mint Pea Salad: Always a summer hit however I forgot to take a photo. Can you believe?
8. Avocado Corn Salad: I added a small amount of jalapeno and this made all the difference. Click here for the recipe.
9. Roasted Tomato/Roasted Garlic with St. Albert Twisted Cheese on Pumpernickel Rounds
At the buffet, there were bagels, a small cheese tray, banana muffins and a cucumber salad too but I’m too tired to post anymore photos. Plus I don’t want to bore you!! However, here’s what the buffet looked like.
Can’t wait to entertain again!!
Happy Cooking.
